EP3009011A2 - Produit homogénéisé pour utilisations nutritionnelles particulières - Google Patents

Produit homogénéisé pour utilisations nutritionnelles particulières Download PDF

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Publication number
EP3009011A2
EP3009011A2 EP15190304.4A EP15190304A EP3009011A2 EP 3009011 A2 EP3009011 A2 EP 3009011A2 EP 15190304 A EP15190304 A EP 15190304A EP 3009011 A2 EP3009011 A2 EP 3009011A2
Authority
EP
European Patent Office
Prior art keywords
product
homogenized
flavoring agent
mixture
semi
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP15190304.4A
Other languages
German (de)
English (en)
Other versions
EP3009011A3 (fr
Inventor
Boguslaw Krzysztof Szostak
Jozef Polomsky
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bionova LLC
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to US14/885,440 priority Critical patent/US20160106134A1/en
Publication of EP3009011A2 publication Critical patent/EP3009011A2/fr
Publication of EP3009011A3 publication Critical patent/EP3009011A3/fr
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the field of the invention relates to homogenized dietary compositions produced from ovalbumin.
  • a low-calorie food and its method of preparation relates to homogenized dietary compositions produced from ovalbumin.
  • the subject of the invention is a homogenised product for particular nutritional uses wherein protein present in this product comes from chicken egg albumin with an addition of a small amount of protein hydrolysates with a high degree of hydrolysis in the form of collagen hydrolysate.
  • the product may have the form of a thick, semi-liquid sauce, cheese alternative dessert, pudding, or a semi-liquid form used to produce formed cold meat alternatives.
  • the current disclosure teaches a dietary composition created from the albumen of an egg, commonly known as the "white" of an egg and its method of preparation.
  • the method of preparing this dietary composition is comprised of isolating an egg albumen, adding at least one flavoring agent, partially homogenizing the egg albumen and at least one flavoring agent, enriching the homogenized product with a gas, wherein said gas is preferably air, treating the gasified, homogenized product such that coagulation occurs, winding the coagulated product onto a spool, optionally adjusting the spooled product to a desired shape and weight, treating the product with heat, cooling the product.
  • the product of the invention can be finely sliced to act as a low-calorie cheese.
  • the present invention will have a nutritional value ranging from 20 to 180 kcal/100g.
  • the product can also be shaped to appear like a cut of meat, allowing the product to serve as a replacement or supplement to dishes traditionally prepared with meat.
  • the product is used to replace the meat of a turkey.
  • the present invention provides for a homogenised product comprising: at least one egg albumen; at least one flavoring agent; at least one protein hydrolysates.
  • the product is 10% protein maximum of the product's mass weight.
  • the protein hydrolysate is a protein hydrolysate in the form of collagen hydrolysate.
  • said at least one flavoring agent results in the product having the flavour of cream cheese or pudding, vanilla flavoured homogenised cream cheese or pudding, raspberry flavoured homogenised cream cheese or pudding, forest fruit flavoured homogenised cream cheese or pudding, coffee flavoured homogenised cream cheese or pudding, or chocolate flavoured homogenised cream cheese or pudding.
  • the present invention is a thick semi-liquid food sauce. Sometimes it is a semi-liquid garlic sauce, semi-liquid herb sauce, semi-liquid pepper sauce, semi-liquid tomato-pepper sauce, and wherein said flavoring agent is vegetable flavoured or a semi-liquid sauce that may be used for producing formed cold meat alternatives.
  • the protein hydrolysate is a protein hydrolysate in the form of collagen hydro lysate.
  • the product of the invention also has potential use as a tool to help regulate the blood sugar of diabetics.
  • the product of the invention can be used in producing various kinds of foods for diabetics, such as vegetable and pasta salads, different kinds of pies, ham, sausages, hamburgers, and other products.
  • the amount of sugar in the product of the invention can be regulated to fit a given user's needs.
  • the product of the invention can also be used to supplement to replace sweet desserts by using flavoring agents or aromatic compounds that provide for a sweet taste or aroma.
  • Fig. 1 shows an illustration of an embodiment of the method of the present invention.
  • FIG. 1 one embodiment of a method of preparing this dietary composition is shown in a flow chart.
  • the chart shows the process of isolating an egg albumen, adding at least one flavoring agent, partially homogenizing the egg albumen and at least one flavoring agent, enriching the homogenized product with a gas, wherein said gas is preferably air, treating the gasified, homogenized product such that coagulation occurs, winding the coagulated product onto a spool, optionally adjusting the spooled product to a desired shape and weight, treating the product with heat, cooling the product.
  • a gas wherein said gas is preferably air
  • the flavouring agent of the present invention is homogenised (mixed) with the at least one flavouring agent for a period of 1 to 10 minutes, and the flavouring agent comprises 5%-25% of the homogenized mixture, by weight.
  • the gas used here is preferably pressurized air. That said, this gas may also be air in a mixture with elevated oxygen and/or elevated nitrogen. Alternatively, this gas can be mixed with another inert gas such as Argon or Neon, or may be some other component of the earth's ambient atmosphere.
  • the homogenised product is allowed to coagulate for a period of 5 minutes, but it is acceptable for this to occur over a period ranging from 5 second to 1 hour. While the size of the spooled product is dependent on how much of the starting materials are used, but preferably, this process is performed on batches ranging from 50g to 20kg of final product.
  • the spool results in a wound product having a band or rolled shape, similar to a polyhedron or cylinder.
  • the final product may be cooled by any commercially viable means.
  • Foodstuffs known from the prior art constitutes a wide range of products in relation to such traditional products like cold meat, flavoured homogenised cream cheese and other. They are an alternative for people with specific taste or being on a diet, especially milk-free and high-protein diet. However, the protein is of different origins and thus, the products may cause an allergic reaction.
  • the present invention can have variable sugar content.
  • the product will be 0.01 % to 10% sucrose, glucose, or other sugar derviative. Further, the glycaemic index of the final product does not exceed IG 60.
  • the essence of the invention is a homogenised product including only chicken egg albumin and protein hydrolysates with a high degree of hydrolysis in the form of collagen hydrolysate.
  • egg white of a chicken is the preferred starting material, it is also possible to use the albumin of other species of birds, either alone, or in some combination with the egg white of a chicken.
  • the product may have the form of a thick, semi-liquid sauce, pudding, cheese alternative dessert, or another semi-liquid substance that may be used to produce formed cold meat alternatives. While the thickness of this product is variable, it will preferably range from 1mm thick, up to 200mm thick.
  • the product's dietary properties are determined by the ingredients and chicken egg albumin's properties.
  • the protein included in the product has a "so-called" optimum amino acid profile for human body and almost 40% content of essential amino acids such as phenylalanine, isoleucine, leucine, methionine, threonine, tryptophan, and valine.
  • Organoleptic properties and tastes of different forms of the product resemble traditional homogenised cream cheeses, puddings, sauces or fine ground cold meat, which is attractive for those consumers who remain on a monotonous health or sports diet.
  • Due to its specific and limited allergenic effect on people allergic to chicken egg albumin the product may be consumed without restrictions by people suffering from other food allergies. That is, allergic reactions from the egg white of a chicken applies to a very small percentage of the population.
  • the instant invention only contains the hydrolysates only, the sect of the public that will be affected is further narrowed.
  • the product's properties make it ideal for two groups of consumers: people with medical disorders - suffering from coeliac disease, sensitive to gluten, lactose-intolerant or suffering from irritable bowel syndrome, arthritis and radiation sickness; and people being on the so-called sports diet resulting from nutritional needs of the organism caused by an above-average physical activity.
  • the present invention is also suitable for consumption by ordinary consumers without any particular dietary restriction.
  • the product is similar to a traditional vanilla flavoured homogenised cheese or pudding as far as organoleptic properties and tastefulness are concerned.
  • the product includes: 5.9 % of fat, 3.2 % of carbohydrates and 13.7 % of protein - 95 % of which comes from chicken egg albumin.
  • the flavouring is vanilla cane.
  • the product is similar to traditional garlic flavoured sauce produced by Heinz as far as organoleptic properties and tastefulness are concerned.
  • the product includes: 5.9 % of fat, 3.2 % of carbohydrates and 7.0 % of protein - 90 % of which comes from chicken egg albumin.
  • the flavouring is dried garlic.
  • the product is very much similar to a fine ground cold meat product, commonly referred to as "par Vietnamese” as far as organoleptic properties and tastefulness are concerned.
  • the product includes: 5.9 % of fat, 3.2 % of carbohydrates and 10.0 % of protein - 95 % of which comes from chicken egg albumin.
  • the flavourings are natural aromas.
  • the products are manufactured with the use of commonly available technologies.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Manufacturing & Machinery (AREA)
  • Botany (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Dairy Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
EP15190304.4A 2014-10-16 2015-10-16 Produit homogénéisé pour utilisations nutritionnelles particulières Withdrawn EP3009011A3 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US14/885,440 US20160106134A1 (en) 2014-10-16 2015-10-16 Homogenised product for particular nutritional uses

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US201462064579P 2014-10-16 2014-10-16

Publications (2)

Publication Number Publication Date
EP3009011A2 true EP3009011A2 (fr) 2016-04-20
EP3009011A3 EP3009011A3 (fr) 2016-07-20

Family

ID=54330660

Family Applications (1)

Application Number Title Priority Date Filing Date
EP15190304.4A Withdrawn EP3009011A3 (fr) 2014-10-16 2015-10-16 Produit homogénéisé pour utilisations nutritionnelles particulières

Country Status (3)

Country Link
US (1) US20160106134A1 (fr)
EP (1) EP3009011A3 (fr)
PL (1) PL414396A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108740905A (zh) * 2018-03-15 2018-11-06 合肥工业大学 特殊膳食用营养健康型系列代餐果冻及其制作方法

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1498395A (en) 1975-08-06 1978-01-18 Gen Foods Corp Process for preparing a meat analogue
JPH02142451A (ja) 1988-07-21 1990-05-31 Worthington Foods Inc 液状卵材料の処理方法
JP2000210033A (ja) 1999-01-26 2000-08-02 Echigo Seika Co Ltd 加工食品並びに食品調理方法
PL344229A1 (en) 2000-12-01 2002-06-03 Agrometal Food Proc Equiment Cheese bar and method of making same
NL1019816C1 (nl) 2002-01-22 2003-07-23 Adriaan Cornelis Kweldam Kaasmelkeiwit vezel, met een nieuwe eigenschap, gebakken kaasvlees smelt niet, kaas wel.
EP1452098A1 (fr) 2003-02-21 2004-09-01 Unilever N.V. Concentré de substitut d'oeuf et substitut d'oeuf liquide
US6905721B2 (en) 2001-06-25 2005-06-14 Afp Advanced Food Products, Llc Imitation cheese compositions for use in the manufacture of cheese loaves, slices and the like, and method of producing such compositions
EP1576886B1 (fr) 2004-03-17 2006-06-14 Kraft Foods R & D, Inc. Zweigniederlassung München Fromage à pâte filetée du type Mozzarella
PL378607A1 (pl) 2005-12-30 2007-07-09 Józef Olejniczak Sposób produkcji artykułu spożywczego seropodobnego z soi
CN102094057A (zh) 2009-12-10 2011-06-15 陈栋梁 一种以微波促酶解制备卵清蛋白多肽的方法
PL211456B1 (pl) 2001-06-25 2012-05-31 Afp Advanced Food Products Llc Kompozycje seropodobne oraz sposób wytwarzania kompozycji

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3806606A (en) * 1971-03-29 1974-04-23 Procter & Gamble Preparation of synthetic cheese
DE2243692A1 (de) * 1972-09-06 1974-03-14 Wolfgang Henning Verfahren zur herstellung einer sosse fuer nahrungsmittel
JPS5937054B2 (ja) * 1983-07-02 1984-09-07 雪江 祐川 牛乳を用いた豆腐様食品の製造法
WO2013110508A1 (fr) * 2012-01-27 2013-08-01 Unilever N.V. Compositions aérées contenant de la protéine d'albumen d'œuf et de l'hydrophobine

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1498395A (en) 1975-08-06 1978-01-18 Gen Foods Corp Process for preparing a meat analogue
JPH02142451A (ja) 1988-07-21 1990-05-31 Worthington Foods Inc 液状卵材料の処理方法
JP2000210033A (ja) 1999-01-26 2000-08-02 Echigo Seika Co Ltd 加工食品並びに食品調理方法
PL344229A1 (en) 2000-12-01 2002-06-03 Agrometal Food Proc Equiment Cheese bar and method of making same
US6905721B2 (en) 2001-06-25 2005-06-14 Afp Advanced Food Products, Llc Imitation cheese compositions for use in the manufacture of cheese loaves, slices and the like, and method of producing such compositions
PL211456B1 (pl) 2001-06-25 2012-05-31 Afp Advanced Food Products Llc Kompozycje seropodobne oraz sposób wytwarzania kompozycji
NL1019816C1 (nl) 2002-01-22 2003-07-23 Adriaan Cornelis Kweldam Kaasmelkeiwit vezel, met een nieuwe eigenschap, gebakken kaasvlees smelt niet, kaas wel.
EP1452098A1 (fr) 2003-02-21 2004-09-01 Unilever N.V. Concentré de substitut d'oeuf et substitut d'oeuf liquide
EP1576886B1 (fr) 2004-03-17 2006-06-14 Kraft Foods R & D, Inc. Zweigniederlassung München Fromage à pâte filetée du type Mozzarella
PL378607A1 (pl) 2005-12-30 2007-07-09 Józef Olejniczak Sposób produkcji artykułu spożywczego seropodobnego z soi
CN102094057A (zh) 2009-12-10 2011-06-15 陈栋梁 一种以微波促酶解制备卵清蛋白多肽的方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108740905A (zh) * 2018-03-15 2018-11-06 合肥工业大学 特殊膳食用营养健康型系列代餐果冻及其制作方法

Also Published As

Publication number Publication date
EP3009011A3 (fr) 2016-07-20
US20160106134A1 (en) 2016-04-21
PL414396A1 (pl) 2016-04-25

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